1 Cup ( about 250 ml ) whole MOONG
4 green chilies
1/2 inch. ginger piece
1 teaspoon salt
1 cup oil
soak 1 cup of whole Moong in water for 24 hours. Remove the water and grind the Moong, ginger piece,salt and green chilies with a little water to a smooth paste. Keep the frying pan on medium heat and Pour half of paste on it and spread it into a thin round layer like a pan cake and drizzle 1 tea spoon of oil for diet consious people use oil spray around the edges of Pesarattu.
(Optional sprinkle small quantity of chopped onions, cummin seeds and green chilies on the Pesarattu.)
Cook until the edges become brown. Then flip the Pesarattu & cook it for a minute. Remove from the pan, and Serve it hot with Upma and Ginger chutney.